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2 Stews.
It was my last trip out of Boston before my transfer, along with 3 of my colleagues, to New York. It was also the birthday of one of us; a big one (translation: 40). We decided to celebrate on our London layover since throughout the years, we felt that London has been our home away from home.
Since it was my friend, Debbie's birthday, we had to have cupcakes. I brought the crew Whoopie Pies: a combination of chocolate cake and Italian Meringue icing. The Whoopie Pie cake is a different recipe, but still based on chocolate. I baked them in animal print cupcake liners and added toasted coconut to the top, since Debbie loves coconut.
They were beautiful with their swirling updo of icing and animal print bottoms. 
Chocolate Cake: Yields 30 cupcakes or two-9 inch layer cakes
(Adapted from Hershey's "Perfectly Chocolate" Chocolate Cake)
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Grease, flour and line with parchment 2 9-inch cake pan or line a muffin tin with cupcake baking cups.
Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into lined muffin tin or 2 9-inch cake pans. Bake 30-35 minutes for cake and 20-25 minutes for cupcakes or until wooden toothpick inserted in center comes out clean. Cool on a wire rack.
Meringue Frosting: Yields about 3 cups
1 cup sugar
1/3 cup water
3 egg whites
pinch of salt
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Combine the sugar and water in a heavy medium saucepan and bring to a boil without stirring. Boil until it reaches the soft ball stage, 240 degrees on a candy thermometer.
While the syrup is cooking, beat the egg whites with the salt and cream of tartar until stiff peaks form. When the syrup reaches 240 degrees, pour 1/4 cup of the syrup into the stiffly beaten egg whites, drop by drop, beating at high speed. Gradually add the rest of the syrup in a fine stream and beat for 8 to 12 minutes, or until the mixture is cool. It should be glossy and thick, but not dry.
Toasted Coconut:
Evenly spread desired amount of shredded, sweetened coconut on a baking sheet and bake at 350℉ a few minutes until just golden. Keep an eye on it since it only takes a few minutes, and stir to make sure it browns evenly. It should be light with a crunch and not at all chewy.
To top marshmallows with toasted coconut, moisten the marshmallow with water where the coconut will be put and lightly press on the coconut. Let dry.
Note: Animal cupcake liners from Kitchen Krafts are found here.
Have you ever made whoopie pie cupcakes? Will you be trying this recipe in the future?
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Comments (2)
OH HELL YES. <3
im drooling just looking at these pictures